SOME TRADITIONAL CHEESE

(1)

SOME

SOME TRADITIONAL CHEESE

TRADITIONAL CHEESE

PRODUCE

PRODUCE IN

IN

IN TURKEY

TURKEY

Dr. Ş

Dr. Şeniz

eniz KARABIYIKLI

KARABIYIKLI

Dr. Ş

Dr. Şeniz

eniz KARABIYIKLI

KARABIYIKLI

Tokat, 2012

(2)

TRADITIONAL FOODS

Researches on global

marketing, in recent

years showed that,

the demand for

traditional foods is

getting increased.

(3)

WHAT

WHAT ARE

ARE

ARE THE

ARE

THE

THE REASONS

THE

REASONS

REASONS ?

REASONS

?

Chancing of the customers’ wishes very fast

reacting against mass consumption and going

back to the original traditions linked foods;

wishing products endorsed by tradition and

being fearful of the guarantees of what they

eat;

can be listed as the main reasons of this

increasing demand.

3 Assist. Prof. Dr. Şeniz KARABIYIKLI Tokat, 2012

(4)

CHEESE

CHEESE…

…

Cheese is a

worldwide and

important dairy

product, contains

protein, calcium and

vitamin which are

necessary for

(5)

This most popular

dairy product with a

huge variety, is a kind

of cultural inheritance,

and also is a sign of

civilization of a

society.

(6)

According to the

different references,

approximately 4000

kinds of cheese have

been made all over

the world.

(7)

Fat content and origin of

the milk,

production method,

starter culture,

processing of the clot,

salt content,

fermentation conditions

are the main reasons of this

enormous variety of

cheese.

(8)

Although, cheese consuming ways are different

according

to

the

nutritional

habits

and

traditions;

it

it is

is

is generally

generally

generally increasing

generally

increasing

increasing....!!!!

In developed countries,

especially at breakfast

breakfast

but also on other meals

other meals

other meals,

other meals

more than one type of

cheese is consumed.

(9)

Production, importation and exportation values of milk and cheese for some

countries (FAO, 2001).

COUNTRY COUNTRY COUNTRY

COUNTRY MILK (tones)MILK (tones)MILK (tones)MILK (tones) CHEESE (tones)CHEESE (tones)CHEESE (tones)CHEESE (tones) Production

ProductionProduction

Production ImportationImportationImportationImportation ExportationExportationExportationExportation ProductionProductionProductionProduction ImportationImportationImportationImportation ExportationExportationExportationExportation USA USA USA USA 74747474....980980980980....000000000000 12.820 29.200 4444....083083083....700083 700700700 201.768 54.023 Australia Australia Australia Australia 10.872.000 3.138 81.901 376.000 46.615 206.303 Brazil Brazil Brazil Brazil 21.283.000 39.122 1.710 38.500 8.027 2.270 France France France France 25.670.000 953.397 993993....921993993 921921921 1.769.958 207.430 523523523523....092092092092 France France France France 25.670.000 953.397 993993993993....921921921921 1.769.958 207.430 523523523523....092092092092 Holland Holland Holland Holland 11.291.000 479.800 253.901 641.000 150.339 428.391 England England England England 14.707.000 109.823 148.493 385.000 276.570 67.716 Switzerland Switzerland Switzerland Switzerland 3.962.000 23.138 589 178.020 31.245 53.099 Italy Italy Italy Italy 12.329.361 22....02122 021021021....853853853853 4.636 1.083.611 342342....976342342 976976976 177.401 Egypt Egypt Egypt Egypt 4.028.610 3.154 43 484.250 15.656 2.050 Russia Russia Russia Russia 32.909.240 4.055 6.641 435.000 111.968 3.688 Turkey Turkey Turkey Turkey 9.495.550 29 685 124.255 3.716 4.730 Greece Greece Greece Greece 1.942.045 86.210 200 243.558 65.101 53.136 ₉

(10)

TRADITIONAL CHEESE

There are lots of cheese

known and consumed

on all over the world.

However, production of

various types of

different and unknown

traditional cheese is

still going on, in small

scales at different

(11)

There are several traditional cheese produced

in Turkey

Industrial scale (using spesific starter culture)

Traditional scale (spontaneously fermented)

(12)

EXAMPLE

Most known chesses produced in Turkey

White pickled cheese (beyaz peynir)

Kashar cheese (kaşar peyniri)

(13)

WHITE

WHITE PICKLED

PICKLED

PICKLED CHEESE

CHEESE

(14)

TECHNOLOGY

White pickled cheese can be made from cowi sheep or goat milk or

from their combination.

Standardized milk pasteurized at 72-74

o

C for 15-20 seconds or 68

o

C

for 10 minutes.

Calcium chloride (0.01-0.02%) and lactic starter (S.lactis, S.cremoris

0.5-2.0%) are added after pasteurization.

Milk is pre-ripened at 28-32

o

C for 20-30 min before rennet addition.

Milk is pre-ripened at 28-32 C for 20-30 min before rennet addition.

Coagulation is completed within 60-90 min after rennet addition.

Curd is cut into 2-3 cm cubes and is left to settle for up to 30 min.

Then coagulum is ladled into a cheese cloth, this process can be

made with direct method and is pressed in bulk of natural draining

for two or more hours.

Then the pressed curd is cut into pieces of suitable size and is salted

(15)

KASHAR

KASHAR CHEESE

CHEESE

(16)

TECHNOLOGY

Kashar cheese can be made from sheep or cow milk or from their combinations.

Generally, standardized and pasteurized milk (72

o

C for 15-20 sec) is used but some

cheese makers use raw milk for kashar cheese making.

When heat treatment is used, calcium chloride and starter are added.

Cheese milk can be pre-ripened.

The coagulation process is complated within 40-60 min at 32-34

o

C. Curd is cut into pices of 1-1.5 cm and is stirred for 10-15 min.

Sometimes the curd is scalded to 36-40

o

C. Sometimes the curd is scalded to 36-40 C.

Then the curd grains are gathered in a cheese cloth and are pressed in bulk for 2-4

hours.

The pressed curd is cut into blocks (25x15 cm) and is fermented for 2-10 hours at

15-20

o

_{C until pH reaches 5.2.}

The ripened curd blocks are cut into 0.3-0.5 cm thick slices

Then these slices are dipped into hot wather (72-75

o

C) or hot brine (72-75

o

C, 5-6%

salt) until the curd is plasticized.

Then the curd is kneaded and is molded into metal hoops.

(17)

TULUM

TULUM CHEESE

CHEESE

(18)

TECHNOLOGY

Tulum cheese is made from sheep or goat milk or the mixture of

these milks. But it can also made from cow milk.

Raw milk is used for traditional Tulum cheese making.

Industrially, standardized and pasteurized milk is used and calcium

chloride and starter are added.

Coagulation is obtained within 60-150 min at 32-34

o

C after rennet

addition.

Coagulum is cut 0.5x3.0cm pieces.

After cutting coagulum is ladled into a cloth bags and hung up for

draining for 14-16 hours at room temperature.

Then coagulum is pressed for 6-24 hours.

Subsequently, when curd reaches the desired moisture, it is broken

into small pieces to be dry salted with 2-3% salt.

(19)

(20)

(21)

REGIONS OF TURKEY

(22)

Some of the traditional cheese produced in Turkey

Name of the Name of the Name of the Name of the region regionregion region

Name of the cheese Name of the cheese Name of the cheese Name of the cheese Mediterranean

Mediterranean Mediterranean

Mediterranean Antalya kesme, Bez kaşar, Diberki, Çimi, Elbistan kelle, Ezme, Ham çökelek, Hellim, Isparta tulum, Kelle çökelek, Korkuteli deri, Maraş, Nor, Surke, Süller tuluk, Sünme, Sütçüler tortusu, Sütlü, Testi, Tulum keşi, Yalvaç küp, Yörük.

Eastern Eastern Eastern Eastern Anatolia Anatolia Anatolia Anatolia

Bitlis küp, Cacık, Civil (çeçil), Deve dili, Dövme, Erzincan tulum, Garvyer, Karın kaymağı, Kars kaşar, Köçer, Malatya çökeleği, Motal, Otlu lor, Otlu, Pestigen, Saçak, Şafak, Şavak, Şavak çökeleği, Şor loru, Tomas (serto), Tortum, Yaprak.

Aegean Aegean Aegean

Aegean Afyon tulum, Armola, Bergama tulumu, Çayır, İzmir tulumu, Karaburun lorlu keçi tulumu, Kazıklı, Kırktokmak , Kirlihanım, Kopanisti, Kuru çökelek, Kuru ezme, Posa, Sepet, Sepet loru, Tire çamur.

Sepet loru, Tire çamur. Southeastern Southeastern Southeastern Southeastern Anatolia Anatolia Anatolia Anatolia

Antep sıkma, Ezme, Kartal, Künefe, Otlu, Örgü, Urfa beyaz. Central

Central Central

Central AnatoliaAnatoliaAnatolia Ayaş basma, Ayaş ovama, Biberli çökelek, Çanak, Çepni, Çiğleme, Çömlek, Divle tulumu,Anatolia Ekşi, Gödelek, Gölbaşı tulumu, Karaman tulum, Karaşar tulumu, Kayseri çömlek, Kesmük, Konya küflü, Küp, Küpecik, Pesküten.

Black Black Black

Black SeaSeaSeaSea Aho, Ayran kırması, Ayran, Cabatlı çökeleği, Cami boğazı, Civil, Ekşimik, Eridik, Giresun acı, Gorcola, İmansız, Kadina, Kargı tulumu, Karın kaymağı, Keş, Kolete, Kurçi, Külek ,Lorlu kaşar kırığı, Minzi, Minzi kurut, Oğma, Su, Sürmene çökelekli mezele, Süt kırması,

(23)

It is known that traditional cheese generally made

from raw milk is pre

raw milk is pre

raw milk is pre----heated

raw milk is pre

heated

heated until fermentation

heated

from raw milk is pre

raw milk is pre

raw milk is pre----heated

heated

heated until fermentation

heated

temperatures or made from raw milk without

raw milk without

heating.

Because of this reason, the microflora of the raw

milk and also contaminated microorganisms take

place in the cheese flora.

In this spontaneous fermentation conditions,

production in a standard quality is impossible.

₂₃

(24)

MICROFLORA OF TRADITIONAL CHEESE

There are lots of studies on the

microbial flora of the traditional

cheese produced in Turkey.

Coliform, yeast & mould, lactic

acid bacteria and total aerobic

mesophilic bacteria counts were

determined in most of studies.

However, there is limited

literature about identification of

the microorganisms that take

place in the fermentation of the

(25)

The results of the

researches showed

that counting results

of the same cheese

could be change

according to the

producer diversity.

(26)

Also it was detected that, decreasing pH value

depends on growing lactic acid bacteria during

the fermentation period of the traditional

cheeses, inhibits the growing of coliform

bacteria.

But it is not enough for food safety because of

obscurity of the beginning flora of

spontaneously fermented cheeses.

(27)

Some microbiological counts of the traditional cheese produced in Turkey (log-cfu/g)

Name of the Name of the Name of the Name of the cheese cheesecheese cheese

Aerobic Plate Count Aerobic Plate CountAerobic Plate Count

Aerobic Plate Count ColiformColiformColiformColiform Lipolytic Lipolytic Lipolytic Lipolytic Bacteria Bacteria Bacteria Bacteria Proteolytic Proteolytic Proteolytic Proteolytic Bacteria BacteriaBacteria Bacteria Lactic Acid Lactic Acid Lactic Acid Lactic Acid Bacteria Bacteria Bacteria Bacteria Yeast & Yeast & Yeast & Yeast & Mould Mould Mould Mould Ref. Ref. Ref. Ref. Hellim HellimHellim Hellim 6.40 3.54 -a _- _- _- _{Arıcı (1991)} 6.82 0 - - 5.51 5.57 Atasever (1999) 6.20 0 - - 5.36 4.59 Atasever (1999) Erzincan ErzincanErzincan Erzincan tulumu tulumutulumu tulumu 9 99 9....32323232 66....5166515151 6.27 7.23 6.93 6666....25252525 Kurt (1991) 8.50 3.86 - - - 6666....04040404 Bostan (1992) 9 99 9....26262626 3.38 - - 7777....04040404 6666....55555555 Dığrak (1994) Sünme SünmeSünme Sünme 6.94 3.36 7777....00000000 - 3.98 2.54 Kamber (2005) Kelle KelleKelle Kelle 4.66 1.88 - - - 2.46 Altun (1995) Maraş MaraşMaraş Maraş parmak parmakparmak parmak 6.34 0 - - 5.59 Tekinşen (1999) 5.28 0 - - - 4.15 6.18 0 - - - 5.15 Çimi ÇimiÇimi ÇimiÇimi 8.85 5....72555727272 7777....00000000 7....30777303030 6666....62626262 Kılıç (1997) ÇimiÇimi Çimi 8.85 5555....72727272 7777....00000000 7777....30303030 6666....62626262 Kılıç (1997) Van VanVan

Van otluotluotluotlu 8.99 4.18 7777....18181818 6.57 7777....18181818 5.20 Kurt (1984)

6.93 2.97 - - 5.99 4.75 Sancak (1990) - 2.40 - - - 6666....60606060 Ergün (1992) 6.34 5555....75757575 - - - 5.67 Yetişmeyen (1992) 3.76 1.90 - - - 3.92 Sönmezsoy (1994) 5.82 2.89 6.15 5.26 5.15 6666....67676767 Coşkun (1995) 8.23 5555....66666666 - - 6.75 5.97 Sancak (1996) İzmir İzmirİzmir

İzmir tulumtulumtulumtulum - 3.04 - - 7....45777454545 3.87 Kılıç (1990)

8.81 3.81 4.20 - 5.96 3.70 Kılıç (1998) Örgü ÖrgüÖrgü Örgü 6.20 1.98 - - - 5.23 Akyüz (1998) 7.00 2.57 - - 6.23 5.00 Özdemir (1998) 5.59 2.48 - - - 4.69 Aksu (1999) Çerkez ÇerkezÇerkez Çerkez 7.81 0 - - - 4.79 Uysal (1998) 7.23 0 - - - 4.51 6.60 0 - - - 4.38 27

(28)

Name of the Name of the Name of the Name of the cheese cheese cheese cheese Identified microorganisms Identified microorganisms Identified microorganisms Identified microorganisms Feta cheese Feta cheese Feta cheese

Feta cheese Lactobacillus casei, Lactobacillus paracasei subsp. paracasei, Lactobacillus paracasei subsp. tolerans, Lactobacillus

plantarum, Lactobacillus curvatus, Lactobacillus confusus, Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus

hilgardii, Enterococcus faecalis, Enterococcus durans, Pediococcus pentosaceus, Pediococcus pentosaceus subsp.

intermedius and Pediococcus acidilactici Teleme cheese

Teleme cheese Teleme cheese

Teleme cheese Lactobacillus casei, Lactobacillus paracasei subsp. tolerans, Lactobacillus coryneformis, Lactobacillus plantarum,

Lactobacillus xylosus, Lactobacillus brevis, Leuconostoc mesenteroides subsp. mesenteroides, Leuconostoc

mesenteroides subsp. dextranicum, Leuconostoc lactis, Leuconostoc paramesenteroides, Lactococcus lactis subsp. lactis

andEnterococcus faecium

Orinotyri cheese Orinotyri cheese Orinotyri cheese

Orinotyri cheese Lactococcus lactis subsp. lactis, Lactococcus garvieae, Lactococcus raffinolactis, Enterococcus faecalis, Enterococcus

faecalis subsp. liquefacines, Enterococcus faecium, Enterococcus hirae, Enterococcus saccharolyticus, Enterococcus

malodoratus, Weisella paramesenteroides, Pediococcus pentosaceus, Lactobacillus paracasei subsp. paracasei, Lactobacillus paracasei subsp. tolerans, Lactobacillus curvatus, Lactobacillus coryniformis subsp. coryniformis, Lactobacillus coriyniformis subsp. torquens, Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus homohiochii

Kopanisti cheese Kopanisti cheese Kopanisti cheese

Kopanisti cheese Lactobacillus plantum, L.casei subsp. casei, L.casei subsp. rhamnosus, L.curuatus, L.xylosus, L.brevis, L.buchneri,

Kopanisti cheese Kopanisti cheese Kopanisti cheese

Kopanisti cheese Lactobacillus plantum, L.casei subsp. casei, L.casei subsp. rhamnosus, L.curuatus, L.xylosus, L.brevis, L.buchneri,

L.viridescens, L.cellobiosus, Streptococcus faecalis, S.faecium, S.faecium subsp. casseliflavus, S.durans, P.pentosaceus and Micrococcus luteus

Pichia membranefasciens, P.fermentans, Candida kefyr, Saccharomyces sp, Kluyveromyces sp, Rhodotorula rubna, Pichia homerii, Hansenula sp ve Torulopsis sp.

Penicillium commune Şavak tulum Şavak tulum Şavak tulum Şavak tulum cheese cheese cheese cheese

Lactobacillus casei subsp. casei, Lactobacillus plantarum, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis and Leuconostoc mesenteroides subsp. cremoris

Erzurum blue Erzurum blue Erzurum blue Erzurum blue mouldy cheese mouldy cheese mouldy cheese mouldy cheese